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BeverageRelated Patent Categories: Drug, Bio-affecting And Body Treating Compositions, Preparations Characterized By Special Physical Form, Food Or Edible As Carrier For PharmaceuticalBeverage description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20080020020, Beverage. Brief Patent Description - Full Patent Description - Patent Application Claims
TECHNICAL FIELD OF THE INVENTION [0001] The present invention relates to beverages. More particularly the invention relates to beverages containing catechins, such as tea-based beverages. BACKGROUND OF THE INVENTION [0002] Green tea is a popular beverage which has been consumed in China and Japan for many hundreds of years. Recently, extensive laboratory research and epidemiologic studies have shown that compounds present in green tea (particularly catechins) may reduce the risk of a variety of illnesses. Furthermore, catechins have been shown to suppress accumulation of visceral fat and so may be useful in controlling bodyweight and bodyshape (see, for example, T. Nagao et al., "Tea Catechins Suppress Accumulation of Body Fat in Humans", J. Oleo. Sci., 2001, 50(9), pp.717-728). These studies, along with the increasing complexity of the consumer's palate have led to growth in the consumption of green tea, even in markets (such as the USA and Western Europe) where there is no tradition of green tea consumption. [0003] Although, some of the health benefits of tea may be apparent at consumption rates as low as three cups per day (see, for example, U. Peters et al., "Does tea affect cardiovascular disease? A meta-analysis.", American Journal of Epidemiology, 2001, 154, pp.495-503), many individuals do not even achieve this modest consumption rate on a long term basis. [0004] There have been several attempts to provide beverages with enhanced levels of catechins. [0005] European patent EP 0 762 836 B discloses a beverage whereby cellular hydration and drinkability are enhanced by the combination of green tea solids with selected levels and types of electrolytes and carbohydrates. Unfortunately, however, the presence of significant levels of carbohydrates in the beverage may compromise certain benefits delivered by the catechins. In particular, the high energy contribution of sugars would tend to counteract any benefits of the catechins in terms of controlling bodyweight and/or bodyshape. [0006] European patent application EP 1 297 749 A discloses a beverage having a concentrated or purified tea extract incorporated therein, containing catechins from 0.092 to 0.5 wt. % and quinic acid in a specific weight ratio with respect to the catechins. The beverage is said to have an improved taste and does not cause an unpleasant aftertaste which will otherwise remain after bitterness or astringency peculiar to catechins is alleviated by the addition of a sweetener. However, the beverages disclosed therein require the addition of quinic acid which itself may bring unwanted taste to the beverage. Furthermore, the beverages are still unpleasantly bitter, especially for consumers used to tea-based beverages having relatively low levels of catechins, such as black tea. [0007] Thus we have recognised that there is a need to provide a beverage which delivers the benefits of high levels of catechins, especially in respect of bodyweight and/or shape management, which beverage has improved taste, especially in respect of bitterness. [0008] We have found that such a need may be met by providing a beverage having a specific composition. Tests and Definitions Beverage [0009] As used herein the term "beverage" refers to a substantially aqueous drinkable composition suitable for human consumption. Preferably the beverage comprises at least 85% water by weight of the beverage, more preferably at least 90% and most preferably from 95 to 99.9%. Tea Solids [0010] As used herein, the term "tea solids" refers to dry material extractable from the leaves of the plant Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica. The leaves may have been subjected to a so-called "fermentation" step wherein it is oxidised by certain endogenous enzymes that are released during the early stages of "black tea" manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases. Alternatively the leaves may have been partially fermented ("oolong" tea) or substantially unfermented ("green tea"). Tea-based Beverage [0011] As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% by weight tea solids by weight of the beverage. Preferably the tea-based beverage comprises from 0.04 to 3% tea solids, more preferably from 0.06 to 2%, most preferably from 0.1 to 1%. Catechins [0012] As used herein the term "catechins" is used as a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and mixtures thereof. Determination of Catechins and Caffeine in a Beverage [0013] The amounts of catechins and caffeine in a beverage are determined simultaneously by reverse-phase HPLC as follows: Sample Preparation [0014] 9 ml of the beverage are then taken and 1.12 ml of acetonitrile added, along with 1.12 ml of a solution of 2.5 mg/ml EDTA and 2.5 mg/ml ascorbic acid in distilled water. The resulting solution is then decanted into microcentrifuge tubes and centrifuged at a relative centrifugal force of 14000 g for 10 minutes. [0015] HPLC Analysis Conditions TABLE-US-00001 Column: Luna Phenyl hexyl 5.mu., 250 .times. 4.60 mm Flow rate: 1 ml/min Oven temperature: 30.degree. C. Solvents: A: 2% acetic acid in acetonitrile B: 2% acetic acid and 0.02 mg/ml EDTA in water Injection volume: 10 .mu.l Gradient: Time % Solvent A % Solvent B Step 0 to 10 min 5 95 Isocratic 10 to 40 min 5-18 95-85 Linear gradient 40 to 50 min 18 82 Isocratic 50 to 55 min 50 50 Wash 55 to 75 min 5 95 Isocratic Quantification: Peak area relative to a calibration curve constructed daily. Calibration curve is constructed from caffeine and the concentration of catechins is calculated using the relative response factors of the individual catechins to caffeine (from the ISO catechin method - ISO/CD 14502-2). Individual caffeine standards (Sigma, Poole, Dorset, UK) are used as peak identification markers. Continue reading about Beverage... Full patent description for Beverage Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Beverage patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. Start now! - Receive info on patent apps like Beverage or other areas of interest. ### Previous Patent Application: 5-hydroxysapogenin derivatives with anti-dementia activity Next Patent Application: Method of decreasing fat deposits and body weight in mammals and birds Industry Class: Drug, bio-affecting and body treating compositions ### FreshPatents.com Support Thank you for viewing the Beverage patent info. 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